BROWN BUTTER SALTED CARAMEL SNICKERDOODLES

 

INGREDIENTS:

2 1/2 Cups All-Purpose Flour

1 tsp Baking Soda

2 tsp Cream of Tartar

1/2 tsp ground cinnamon

1 tsp Sea Salt

1 Cup (2 sticks) Unsalted Butter

1 1/4 Cups Dark Brown Sugar - packed

1/2 Cup Granulated Sugar

2  Large Eggs

1 Tbs Vanilla Extract

1 Tbs Sour Cream (Greek Yogurt can be substituted)

Trader Joe's Fleur de Sel Caramels - cut in half

For Coating The Cookies:

1/4 Cup Granulated Sugar

2 tsp Ground Cinnamon

Sea Salt - for sprinkling on top

First, brown butter by placing it in a small skillet over medium heat and cook until melted. Continue cooking until it becomes slightly foamy and small flecks form on the bottom. Cook until the bits turn brown and the butter has a nutty aroma. Remove from heat and cool.

In a small bowl, whisk together dry ingredients (flour, baking soda, cream of tartar, cinnamon and salt). Set aside.

In a stand mixer ( a handheld is fine also), cream the brown butter and sugars. Beat in eggs, vanilla and sour cream until combined. Slowly add dry ingredients until combined. Form mixed dough into a ball and wrap in plastic wrap. Chill for at least a half hour. Longer is fine.

For coating the cookies, in a small bowl, combine sugar and cinnamon.

Preheat the oven to 350 degrees F. Measured chilled dough into a ball (about two tablespoons) and flatten slightly. Place a half caramel in center and wrap dough around caramel.

Roll dough balls in the cinnamon sugar and place on a baking sheet lined with parchment paper or a silicon liner. About two inches apart.

Bake the cookies for approximately 8 - 10 minutes until the edges turn slightly brown. Do not over bake! The center of the cookie will be soft due to caramel filling. Sprinkle cookies with sea salt and let cool on cookie sheets for two minutes, or until set. Transfer to a wire rack to cool completely.

Try not to eat them all! They are addictive!